Veggie-Packed Chow Mein

• cooking oil2 tablespoon
• Hong Kong-style pan-fried (chow mein) noodles1 package
• sliced onion½ cup
• sliced bell peppers½ cup
• broccoli florets½ cup
• julienned carrots½ cup
• minced garlic1 tablespoon
• salt0
• pepper0
• chopped cabbage½ cup
• thinly sliced shiitake mushrooms½ cup
• snow peas½ cup
• corn⅓ cup
• water2 tablespoon
• cornstarch2 teaspoon
• soy sauce2 ½ tablespoon
• hoisin sauce1 ½ tablespoon
• rice wine1 ½ tablespoon
• sugar2 teaspoon
• white pepper1 teaspoon
• bean sprouts½ cup
• sliced scallions0

Instructions

1. 1

   In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles.

2. 2

   Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes.

3. 3

   Transfer to a plate and set aside.

4. 4

   In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot.

5. 5

   Stir and cook for 2 minutes, then add the garlic and season with salt and pepper.

6. 6

   Stir and continue to cook for 2 minutes, or until the onions are translucent.

7. 7

   Add the cabbage, shiitake mushrooms, snow peas, and corn.

8. 8

   In a small bowl, combine the water and cornstarch.

9. 9

   Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper.

10. 10

    Mix well.

11. 11

    Pour the sauce over the vegetables.

12. 12

    Mix well and cook for 3-5 minutes, or until the vegetables have softened.

13. 13

    Add the crispy noodles to the wok, mix well and add bean sprouts.

14. 14

    Toss gently and cook for another 2-3 minutes, or until everything is well-combined.

15. 15

    Garnish with sliced scallions.

16. 16

    Enjoy!